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Relevant bibliographies by topics / Morama bean flour – Nutritional value

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Academic literature on the topic 'Morama bean flour – Nutritional value'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Morama bean flour – Nutritional value"

1

Sari, Lilis Nurlinda, Sitti Sahariah Rowa, and Fatmawaty Suaib. "Biscuit With Substitution Of Red Bean Flour and Taro Flour." Media Gizi Pangan 26, no. 1 (2019): 37. http://dx.doi.org/10.32382/mgp.v26i1.473.

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Indonesia faces two nutritional problems, namely malnutrition and over nutrition. Malnutrition is caused by lack of food supply, food distribution, poverty, ignorance, wrong eating habits and health. One of the ways to overcome malnutrition among the community is by using red beans and taro into flour in the form of biscuit snacks by considering the nutrients, their benefits and their acceptability. This study aims to determine the acceptability and analysis of macro nutrient of biscuit content by substituting red bean flour and taro flour. The research design was experimental with a one shot

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2

Kārkliņa, Daina, Ilga Gedrovica, Marina Reca, and Maija Kronberga. "Production of Biscuits With Higher Nutritional Value." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 66, no. 3 (2012): 113–16. http://dx.doi.org/10.2478/v10046-012-0005-0.

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Abstract Biscuits were prepared by substituting wheat flour with Jerusalem artichoke powder, which is a widespread plant, and powder of cacao bean shells, which is a by-product of the cocoa bean refining process. Both of these were added to biscuit dough. Biscuits were analyzed for physical and chemical parameters. The results indicate that both materials contain highly valuable ingredients for production of a new type of biscuits. Jerusalem artichoke powder and cocoa shells contributed to fibre content, and the content of protein and fat changed. Also, the hardness and colour of the biscuits

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3

Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and

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4

Novikasari, Nur Annisa Metya, Anita Kurnia Wati, Nur Khikmah, and Iffah Muflihati. "EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS." Journal of Agri-Food Science and Technology 1, no. 1 (2020): 1. http://dx.doi.org/10.12928/jafost.v1i1.1475.

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Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients us

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5

Rebezov, Maksim, Anuarbek Suychinov, Nina Burakovskaya, et al. "EFFECT OF BEAN FLOUR ON THE CHEMICAL COMPOSITION, VITAMIN, MINERAL LEVEL AND ORGANOLEPTIC PROPERTIES OF MEAT ROLL." Journal of Experimental Biology and Agricultural Sciences 8, Spl-2-AABAS (2020): 368–73. http://dx.doi.org/10.18006/2020.8(spl-2-aabas).s368.s373.

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This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat

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6

Numfor, Festus A., and L. Noubi. "Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour." Food and Nutrition Bulletin 16, no. 3 (1995): 1–5. http://dx.doi.org/10.1177/156482659501600309.

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In an attempt to improve the nutritional value of fermented cassava flour, studies were carried out to determine the effect of the addition of full-fat soya bean flour on its quality and acceptability. The results showed that protein, total lipids, phosphorus, iron, ash content, and gross energy increased with increased proportion of soya bean flour. The viscosity of gels of the composite flour decreased with decreased proportion of cassava flour. At a 10% level of substitution of cassava with full-fat soya bean flour, there was no noticeable difference in the organoleptic qualities of the com

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7

Sumartini, Sumartini, Kurnia Sada Harahap, and Apri Mujiyanti. "BROWNIES FROM MANGROVE FRUIT FLOUR: THE USE OF VARIATION OF FLOURS AS AN ALTERNATIVE TO HIGH FOOD NUTRITION." Indonesian Food and Nutrition Progress 17, no. 1 (2021): 16. http://dx.doi.org/10.22146/ifnp.55188.

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Brownies is a popular high-calorie snack. In this studied, brownies were processed from several types of flour, namely pedada fruit (Sonneratia caseolaris) flour, api-api (Avicennia officinalis) flour, red bean flour, and modified cassava flour with nutritional value and health benefits compared to the commercial ones (from wheat flour). The purpose of this studied was to determine the used of a variety of superior flours as raw material for making brownies in terms of nutritional value and leveled of preference. The experimental design used a completely randomized design (CRD) with test param

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8

Yudhistira, Bara, Danang Eristanto, and Sigit Prabawa. "Chemical, Physical, and Sensory Characteristics of Simulation Chips Based Milkfish (Chanos chanos) and Kidney Beans Flour (Phaseolus Vulgaris L.) as a Protein Sources Snack." Jurnal Teknologi dan Industri Pertanian Indonesia 11, no. 2 (2020): 46–52. http://dx.doi.org/10.17969/jtipi.v11i2.13681.

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Chips is one of the most popular snack foods in the community. Chips still have some drawbacks in terms of uniformity of size and made from one type of raw material only, so it has not been able to increase the nutritional value. Protein is needed for growth especially in children. It needs diversification of food products to meet protein needs for children. Based on high protein content of milkfish and kidney bean flour then used as raw material in making simulation chips. This research use Completely Randomized Design (CRD) with one factor that is variation of milkfish and kidney bean flour

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9

Ratnawati, Lia, Dewi Desnilasari, Novita Indrianti, Enny Sholichah, and Dita Kristanti. "EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD." Jurnal Teknologi dan Industri Pangan 32, no. 1 (2021): 1–8. http://dx.doi.org/10.6066/jtip.2021.32.1.1.

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Weaning food biscuit based on mocaf (modified cassava flour) with substitution of soybean, mung bean and red kidney bean flour is expected increasing protein of the product. However, in the legumes flour there are anti-nutritional agent that can affect the absorption of other nutrient such as protein and iron. The purpose of this study was to evaluate the absorption of protein and iron from mocaf based-weaning food. Protein and iron absorption were determined from weaning food (biscuit) using Sprague-Dawley rats, 3 weeks old, weight 70-80 g for 0, 30, 60, 90, and 120 minutes. The treatments of

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10

Salsabila, Salma, Antonius Hintono, and Bhakti Etza Setiani. "PENGARUH PENAMBAHAN TEPUNG KACANG MERAH TERHADAP SIFAT KIMIA DAN HEDONIK BERAS ANALOG BERBAHAN DASAR UMBI GANYONG (CannaedulisKer.)." Jurnal Agrotek Ummat 7, no. 2 (2020): 73. http://dx.doi.org/10.31764/jau.v7i2.2729.

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Analog rice is artificial rice product made from non rice raw material which contain nutrients and looks like padi rice. This research using raw material such as umbi ganyong as source of carbohydrates and red bean to improve the nutritional value and appearance of analog rice. The purpose of this research was to study the concentration effect offered bean flour added into on rice analog made from umbi ganyong (ganyong root) toward water content, raw fiber, protein, and hedonic. The treatments applied were T0 for 0% concentration, T1 for 5% concentration, T2 for 10% concentration, and T3 for 1

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